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Chocolate Cake with Burnt Caramel Mascarpone Whipped Cream Frosting

I have been meaning to try out this The Best Chocolate Cake Recipe {Ever} by .

My daughter and I baked it today to celebrate her birthday. The recipe is very easy and straight-forward. It produces a moist and delicious cake.

We reduced the sugar from 2 cups to 1.5 cups since we don’t like overly sweet cake. We also substituted the white sugar for coconut sugar. I baked one pan and then had to come back about an hour later to bake the second and I noticed that the second layer of cake rose a lot more and was noticeably fluffier in texture. In the future, I would let both pans rest before baking.

While the cake recipe is tried and true. The frosting was an experiment. Generally, I dislike buttery frosting and so eschew butter-creams. And so using what I had in the fridge and pantry I whipped up a very light but flavorful frosting.


  • 4 oz mascarpone cheese
  • 2 Tbsp double devon cream (clotted cream)
  • 1/2 pint of heavy whipping cream
  • 4 Tbsp burnt caramel sauce
  • 1/3 cup powdered sugar


  • blend mascarpone, devon cream, burnt caramel sauce and powdered sugar
  • whip the heavy whipping cream until stiff peaks form
  • gently fold the whipped cream into the mascarpone mixture 
  • frost cake


  • instead of mascarpone try experimenting with  cream cheese or creme fraiche
  • the double devon cream can be omitted, just add a little more mascarpone instead
  • rather than burnt caramel sauce, chocolate sauce would work just as well or lemon curd

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